Description
A vibrant and fresh salad combining sweet strawberries, tender spinach, and a creamy poppy seed dressing that is quick to make and perfect for any occasion.
Ingredients
Scale
- 6 cups fresh baby spinach leaves
- 1 pint ripe strawberries, sliced
- ¼ medium red onion, thinly sliced
- ½ cup crumbled feta cheese (optional, can substitute goat cheese or omit for dairy-free)
- ¼ cup slivered almonds, toasted (can substitute walnuts or pecans)
- ½ cup mayonnaise
- ¼ cup plain full-fat Greek yogurt
- 2 tablespoons honey (use raw honey for extra depth)
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- ½ teaspoon vanilla extract (optional)
Instructions
- Rinse and dry 1 pint of fresh strawberries. Slice them thinly (about ¼ inch thick). Peel and slice ¼ of a medium red onion as thin as possible. Set aside.
- Heat a dry skillet over medium heat. Add ¼ cup slivered almonds and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.
- In a small bowl or jar, combine ½ cup mayonnaise, ¼ cup plain Greek yogurt, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 tablespoon poppy seeds, ¼ teaspoon salt, and freshly ground black pepper to taste. Add ½ teaspoon vanilla extract if using. Whisk or shake vigorously until smooth and creamy. Taste and adjust sweetness or acidity as needed.
- Rinse 6 cups of baby spinach thoroughly and dry using a salad spinner or patting with paper towels to ensure leaves are dry.
- In a large salad bowl, combine the spinach, sliced strawberries, and thinly sliced red onions. Pour about half of the creamy poppy seed dressing over the top and toss gently using salad tongs or two large spoons to avoid bruising the leaves. Add more dressing if desired.
- Sprinkle ½ cup crumbled feta cheese and toasted almonds evenly over the top. Give the salad one gentle final toss or leave as is for presentation. Serve immediately for best freshness and crunch.
Notes
Dry spinach leaves thoroughly to prevent sogginess. Toast nuts just before serving for best flavor. Start with less dressing and add more to avoid soggy salad. Soak red onion slices in cold water for 10 minutes if you want to mellow their sharpness. Dressing can be made up to 3 days ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 280
- Fat: 20
- Carbohydrates: 15
- Fiber: 4
- Protein: 7
Keywords: strawberry spinach salad, creamy poppy seed dressing, fresh salad, healthy salad, easy salad recipe, summer salad, potluck salad